Photography in Ikaria.
What an adventure! Breakfast of the most delicious Greek yoghurt, fruit and coffee. The coffee is unbelievable it is thick, black and strong and needs to be made in a special pot called a ‘briki’ – it gets brewed on a pile of super hot sand and then you let it sit for a while to let the coffee settle. Athens was divine covering the iconic Acropolis, the roof top bars, the food and the alley ways. I’ve missed the cobblestone streets that enjoyed back in my 20’s. The history in a town such as Athens is limitless and so interesting – a walking history tour sorted out a few mysteries of the beautiful Athens.
Ikaria was the next stop – located in the Aegean Sea it’s so picturesque and so relaxed in its demeanour. It’s rugged and wild and has hidden villages spread throughout the island. From the moment I step onto the island I could feel the ancient energy of Ikaria. We photographed food and dined at unique local restaurants. During our 5 days we cooked; Lean and Stephanie lead workshops on food and travel styling and photography, learnt to craft a set of images from beginning to end creating magic storytelling moments; visited Afianes winery, tasted and learnt about the natural winemaking with local indigenous grape varieties; enjoyed a local panayiri which was a classic dance and feast! We had a cooking class with Menni Valle and Diane Kochilas. And Olia Hercules and there was much much more!
You could try this recipe to add a little Greek to your table – it’s a cracking dish. SPANAKORIZO – Spinach with rice
Ingredients
60 mls olive oil
1 onion, finely diced
1 garlic clove, crushed
1 cup rice (long or medium grain)
500 grams spinach, washed and chopped roughly
salt and pepper, to taste
wild fennel fronds or dill
1 1/2 cups water
squeeze of lemon to serve
lovely with fresh crusty bread and cheese
Method
Pour the oil into a large saucepan and heat over a medium heat. Add the onion and garlic and sauté until pale and soft. Add the wild fennel fronds or wild dill and continue sautéing to bring out the aroma. Add the rice and mix well so each piece of rice is covered in the gorgeous olive oil.
Add the chopped spinach and water. Using a wooden spoon continue stirring and turning until the spinach has wilted, then pop the lid on and simmer over a low heat until the rice is cooked, about 12 minutes should be enough. Keep an eye on it, and if it is getting too dry simply add more water and if it is still too wet once it is all cooked take the lid off and increase the heat so the extra liquid evaporates.
Season with salt and pepper and a squeeze of lemon before serving.
